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Nutritionally, papaya can't be beat. Half papaya contains only 80 calories and provides 100% of adults' recommended daily allowance of vitamin C. Papaya increases in vitamin C as it ripens.
Papayas are rich in carotenes, which protect against cancer. Papaya has been used in Thialand, Southern Asia, South America and the Pacific Islands as a folk medicine for curing dysentery, dyspepsia, and as a heart tonic. |
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| NUTRITIONAL INFORMATION |
KNOWN BENEFITS & EFFECTS |
| * Fat and cholesterol free |
* Stimulates stomach secretions |
| * Very low sodium |
* Releases histamine from body tissues |
| * High in Vitamin C and Vitamim A |
* Depresses central nervous system |
| * Good source of fibre |
* Aids digestion |
| * High in Vitamins B6, B1, B2 |
* Works as an antioxidant |
| * Rich in pepdids and papain |
* Kills some intestinal parasites |
| * Good source of folate |
* Is used as meat tenderizer |
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Papaya |
Apple |
Orange |
| Calories |
40 |
60 |
50 |
| Carbohydrates |
10 |
15 |
12 |
| Fat, grams |
0 |
0 |
0 |
| Sodium, mg. |
0 |
0 |
0 |
| Potassium, mg. |
260 |
115 |
180 |
| Vitamin A, % US RDA |
40 |
1 |
4 |
| Vitamin C, % US RDA |
100 |
10 |
90 |
| Calcium |
2 |
1 |
4 |
| Puna Papaya Creme Brulee by Misty Inouye |
| Grand Prize Winner "Taste of Puna" 2006 Cook-Off |
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Ingredients:
1 Puna grown vanilla bean
4 cups heavy cream
2/3 cup sugar
1/4 teaspoon salt
1 cup Puna grown papaya puree
Zest of 1 Puna grown lemon
8 egg yolks
2 Tbsp. sugar for sprinkling
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Preparation:
Place a 9 x 13 inch pan filled with approximately 3 1/2 cups water in the oven. Preheat oven to 325 degrees. Slice the vanilla bean in half and scrape seeds from pod. Combine seeds, heavy cream, sugar and salt. Bring cream mixture to a boil then remove from heat. Cut papaya and discard seeds. Scoop out papaya into a food processor. Pulse for 15 seconds. Add lemon zest and papaya puree to cream mixture, set aside. In a medium bowl, whisk the egg yolks. Slowly pour the warm papaya cream mixture in to the eggs and mix thoroughly. Strain combined mixture.
Fill 12 ramekins 3/4 full with mixture. Place ramekins in water bath. Bake for 40 - 55 minutes or until set. Remove ramekins from baking dish and cool for 30 minutes. Refrigerate for a minimum of 3 hours, preferably overnight. Repeat baking process for remaining 12 ramekins.
Place 1/4 teaspoon (or more) of sugar atop each Creme Bruleee. Carefully use a portable torch to caramelize sugar. Enjoy! Makes 24 - 1 oz. portions.
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